Beef & Guinness Stew
Guinness Beer gives this stew an incredible rich flavor, and the beef is delicious and tender.
- 3 lb. Brisket cubed
- 4 TBSP vegetable oil
- 2 onions peeled and chopped
- 1 tsp flour
- 1 pint Guinness
- 3 carrots peeled and sliced
- 1 tsp thyme
- 1 bay leaf
- 1 garlic clove crushed
- 1 tsp red currant jelly
- 1 1/3 cup beef stock
- 1 tsp tomato paste
Pre-heat over to 275 degrees.
In a large Dutch oven, brown the meat in the oil in batches, transferring it to a plate as it's done.
Add onions to the pot and sauté for about 10 minutes. Lower the heat and return the meat to the pot.
Add the flour and cook, stirring for 2 minutes.
Stir in the Guinness along with the remaining ingredients. Season with salt and pepper, to taste.
Bring to a boil, then cover, reduce heat to simmer.
Transfer to oven and cook for 1.5 hours or until the meat is very tender.
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